![\"\"](\"http:\/\/isticharati.ma\/wp-content\/uploads\/2023\/09\/376781849_860134848809056_5430110100733791396_n.jpg\")
<\/p>\n<\/p>\n
1 cup chopped onion<\/p>\n
5 cloves garlic, chopped<\/p>\n
15.5 ounce can diced fire roasted tomatoes (with juice)<\/p>\n
1 cup water<\/p>\n
3 tablespoons ground Pasilla chili powder<\/p>\n
8 ounces peeled turnip, diced<\/p>\n
8 ounces small white potatoes, diced<\/p>\n
8 ounces carrot, peeled and oblique cut (or diced)<\/p>\n
2 Knorr \u201cCaldo de Cameron\u201d bouillon cubes or shrimp bouillon<\/p>\n
4 teaspoons fish base<\/p>\n
7 \u00a0cups water (or may use shrimp and fish stocks and omit bouillon and fish base)<\/p>\n
10 ounces boneless tilapia or similar fish<\/p>\n
10 ounces octopus<\/p>\n
10 ounces deveined ez-peel shrimp \u00a0(with shells on)<\/p>\n
10 ounces assorted seafood (calamari rings, mussels, clams, shrimp)(scrub shells of clams and mussels if not done already)(discard any shells that do not open during cooking)<\/p>\n
lime wedges<\/p>\n
chopped cilantro<\/p>\n
sliced fresh serrano or fresh jalapeno peppers<\/p>\n
TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/p>\n <\/p>\n Place onion, garlic and canned tomatoes with juice in a saucepan and simmer 15 minutes; allow to cool a bit so you can puree it.<\/p>\n Puree tomato mixture in a food processor or use a hand-held blending stick in the pan, your choice.<\/p>\n Add pasilla chili powder, diced vegetables, bouillon cubes, fish base and water to pan and stir.<\/p>\n Bring soup to a boil, then reduce heat and simmer, covered, for 20 minutes, stirring occasionally.<\/p>\n Gently add the whole fish fillet, and the other seafood to the pan and continue to cook for another 5-10 minutes until shells on clams have opened and the fish is firm and opaque.<\/p>\n Serve soup garnished with cilantro and serrano peppers, and a wedge of lime to squeeze into the soup.<\/p>\n Enjoy !!<\/p>\n","protected":false},"excerpt":{"rendered":" Ingredients: 1 cup chopped onion 5 cloves garlic, chopped 15.5 ounce can diced fire roasted tomatoes (with juice) 1 cup water 3 tablespoons ground Pasilla chili powder 8 ounces peeled turnip, diced 8 ounces small white potatoes, diced 8 ounces carrot, peeled and oblique cut (or diced) 2 Knorr \u201cCaldo de Cameron\u201d bouillon cubes or […]<\/p>\n","protected":false},"author":1,"featured_media":4783,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-4780","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t<\/p>\nDirections:<\/h2>\n